Name: Red Velvet Cookies with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 1 h 31 min
Cuisine: American
Ingredients: 3 cups (381 grams) all purpose flour, plus more for dusting; 1/4 cup (21 grams) unsweetened cocoa powder; 2 1/2 teaspoons baking powder; 1/8 teaspoon fine sea salt; 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature; 1 1/2 cups (300 grams) granulated sugar; 2 large eggs, at cool room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon red gel food coloring; 4 ounces (113 grams) cream cheese, at room temperature; 4 tablespoons (57 grams) unsalted butter, at room temperature; 2 teaspoons vanilla extract; 1 cup (125 grams) powdered sugar, sifted

Ingredients

3 cups (381 grams) all purpose flour, plus more for dusting

1/4 cup (21 grams) unsweetened cocoa powder

2 1/2 teaspoons baking powder

1/8 teaspoon fine sea salt

1 1/2 sticks (170 grams) unsalted butter, at cool room temperature

1 1/2 cups (300 grams) granulated sugar

2 large eggs, at cool room temperature

2 teaspoons pure vanilla extract

1 teaspoon red gel food coloring

4 ounces (113 grams) cream cheese, at room temperature

4 tablespoons (57 grams) unsalted butter, at room temperature

2 teaspoons vanilla extract

1 cup (125 grams) powdered sugar, sifted

Instructions

Step 1: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

Step 2: Using an electric mixer, beat the butter and sugar in a large bowl on medium-high speed until smooth and well combined, about 2 minutes. Add the eggs one at a time, mixing until incorporated after each addition. Stir in the vanilla extract and red food coloring until evenly blended. On low speed, add the flour mixture and mix just until combined.

Step 3: Wrap the dough in plastic wrap, shape into a disk, and chill in the refrigerator until firm, about 1 hour or up to 2 days.

Step 4: Preheat oven to 350°F. Line large baking sheets with parchment paper. Roll the chilled dough between two sheets of parchment paper or plastic wrap to about 1/4-inch thickness. If too firm to roll, let it sit at room temperature for 5 to 10 minutes.

Step 5: Use a tall metal cookie cutter to cut shapes from the dough and place on prepared baking sheets. Chill the cookie shapes on the baking sheets in the refrigerator for 30 minutes until firm.

Step 6: Remove baking sheets from the refrigerator and prick the dough all over with the end of a skewer or an instant-read thermometer. Bake for 10–11 minutes or until the cookies are set.

Step 7: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: To make the frosting, beat the cream cheese, butter, and vanilla extract in a stand mixer fitted with a paddle attachment on medium-high speed until light, creamy, and smooth. Gradually add the sifted powdered sugar on low speed and beat until fluffy.

Step 9: Spread the cream cheese frosting over each cooled cookie with a small offset spatula. Decorate with sprinkles if desired.

Tips & Variations

For extra vibrant color, use gel food coloring instead of liquid; it won’t affect the dough texture.

If you don’t have a cookie cutter, use a sharp knife to cut dough into squares or rectangles.

Chilling the dough before rolling helps prevent spreading and keeps the cookies tender.

Try adding finely chopped nuts or white chocolate chips into the dough for added texture.

FAQs

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but make sure it contains xanthan gum for structure. The texture may vary slightly.

Can I prepare the dough or frosting in advance?

Yes, the cookie dough can be made up to 2 days ahead and kept chilled. The cream cheese frosting is best made the same day, but can be stored covered in the refrigerator for up to 2 days.